This is a slightly tangy and fresh tasting citrus vinaigrette. It's great over my Chicken and Roasted Beet Salad as well as over any greens. If you like it more creamy, add the yogurt, but it's great without too!
Weight Watchers Points: 1 Smart Point per tablespoon
1small shallot or yellow onion (about 1/4 cup)finely chopped
1/2c.quality olive oilI like the William Sonoma House Oil, or use a basil or other herb infused oil
1/4c.water
1/4c.Champagne vinegar
4T.fresh lemon juiceabout 2 small lemons, or 1 big lemon
2T.fresh orange juice
1t.honey
1/2t.finely grated lemon zest
1clovegarlicminced
1t.fresh grated ginger
2T.non-fat greek yogurtoptional, if you like it more creamy, add it in
1/2t.Kosher salt
1t.fresh thymefinely chopped
freshly ground pepper to taste
Instructions
If you have an immersion blender this is perfect for this recipe. In a small bowl or jar, combine all ingredients with an immersion blender or place in jar and shake. Taste and add more salt if needed. Keeps in refrigerator for about 4 days.